Maker Β· Vegetables
Spruit Witlofkwekerij: chicory and red chicory from Nibbixwoud
Chicory grows here in the dark. The root in the cell, three weeks later a tight, pale head. At Spruit in Nibbixwoud, that runs all year round, with red chicory as a colorful counterpart.
The story
Who's behind it
Spruit Witlofkwekerij is in Nibbixwoud, right in West Friesland. It is a family business that has been growing chicory for more than fifty years. Since 2021, brothers Thijs, Dirk, and Koos Spruit are at the helm; they took over from their parents Roel and Marian, and fourth brother Ruud joined in 2016. About thirty people from the area work there.
The cycle begins in the field. In May, they sow the chicory roots on about 120 hectares. In October and November, all roots are harvested, sorted, and stored just below zero. From that stock, they force fresh heads all year round. Together good for about 2.5 million kilos per year, about 50,000 kilos a week. Sales go through grower association Oxin Growers, and the farm grows On the way to PlanetProof.
Forced in the dark
Chicory is a forcing crop: the head grows in the cell. The root sits in complete darkness for three weeks, with temperature, water, and air adjusted by the hour. In the dark, the head stays pale and crisp, with that typical mild bitterness. Every week, about 300,000 roots go into the trays. They're harvested and sorted by hand, by shape, weight, and head length, then cooled right after harvest. That gives you tight heads in the kitchen.
Because the roots are stored, you get the same quality in July as in January. Red chicory runs along with this, in smaller volumes, and some of it even goes to Japan.
In your kitchen
This is a West Frisian product with a short supply chain and fresh delivery, so you can simply put the origin on the menu: Nibbixwoud, Spruit family, forced in the dark.
Play with the difference between raw and cooked. Red chicory gives color and is mild enough to slice raw through a salad. Roast or braise regular chicory: the bitterness fades and the sweetness comes through. The mini heads make a neat one-bite amuse.
βFrom the field direct to the customer.β
Chefβs tip
Red chicory is milder bitter than regular chicory and holds its red color better than radicchio. Slice it raw through a salad, or roast whole heads at high heat so the outside caramelizes and the bitter recedes.
How to use it
Ideas for your menu
Chicory gratin, classic
Whole head briefly braised, wrapped around ham, cheese on top, into the oven. A winter classic.
Roasted chicory from the coals
Whole head at high heat until the outer leaves char black. The bitterness softens and a smoky sweetness comes in.
Red chicory raw with pear and blue cheese
Leaf by leaf pulled apart, pear, walnut, a peppery cheese.
Chiconnettes as an amuse
Small heads left whole, filled or briefly grilled. One bite, with little cutting.
For your menu
βChicory and red chicory from Spruit Witlofkwekerij in Nibbixwoud, forced in the dark in West Friesland.β
Products from Spruit Witlofkwekerij
What we carry from this maker
Chicory, fine head
Dense, pale heads; the base for braising and gratins.
Red chicory
Red variant, milder bitter, smaller volumes; beautiful raw.
Chicory mini (chiconnettes)
Small heads for amuse, garnish, or whole roasted.
Chicory with root
Head still on the root; striking for table presentation.
Chicory, sous-vide cooked
Ready to cook, per 500 grams; saves cooking time during service.
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.